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Recipe submitted by Ronnie Rackley.

1 1/2 cups butter

6 cups granulated sugar

1 1/2 cups evaporated milk

390 miniature marshmallows (4 1/3 cups)

2 cups chopped pecans

2 teaspoons vanilla extract

1 cup crunchy peanut butter

2 (12-ounce) bags chocolate chips

1. Butter a 9 x 13-inch pan; set aside.
2. In a 4 or 5 quart sauce pan mix butter, sugar and milk. Bring to a full rolling boil, stirring constantly. Continue boiling on medium heat until a candy thermometer reaches 236*F (110*C).
3. Stir in chocolate chips, marshmallows and nuts mixed together, stirring until melted. Remove from heat, add vanilla and peanut butter, stir until well mixed.
4. Pour into prepared pan and let cool at room temperature, then cut into squares.

Note: This is a very good recipe for a large group.

Makes about 6 pounds.